Physicochemical, mineral and sensory properties of set-type yoghurts produced by addition of grape, mulberry and carob molasses (Pekmez ) at different ratios-Reference-Cited by-同舟云学术

Physicochemical, mineral and sensory properties of set-type yoghurts produced by addition of grape, mulberry and carob molasses (Pekmez ) at different ratios

Published:2011-10-10 Issue:1 Volume:65 Page:111-117
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:

Author:

KARACA OYA BERKAY,SAYDAM IBRAHIM BAŞAR,GÜVEN MEHMET

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2011.00731.x/fullpdf

Reference32 articles.

1. Rheological and sensory properties of Pekmez (grape molasses)/tahin (sesame paste) blends;Alpaslan;Journal of Food Engineering,2002

2. The fate of ochratoxin a during the Pekmez production from mouldy grapes;Arıcı;Food Control,2004

3. Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends;Arslan;Journal of Food Engineering,2005

4. The effects of carob juice concentrates on the properties of yoghurt;Atasoy;International Journal of Dairy Technology,2009

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